John Myers
Braised Beef Roulades in Orange Sauce
The perfect braised beef roulades in orange sauce recipe with a picture and simple step-by-step instructions.
- 750 g Beef roulades
- 3 Onions
- 5 Untreated oranges
- 1 tsp Cumin
- 1 tsp deleted Colorful pepper
- 1 pinch Smoked salt
- 1 tsp deleted Ground cinnamon
- 1 tsp deleted Ground cardamom
- 2 tsp Himalayan salt coarse
- 1 tbsp Rapeseed honey (beekeeper)
- 1 tbsp Peeled sesame seeds
- 3 tsp Mustard medium hot
- 6 Discs Honey – cucumber
- 2 tbsp Walnut oil
- 100 g Smoked bacon
preparation
- I peel the onion and then cut it into boats. I cut the honey cucumber and the smoked bacon into strips. I use a mortar to grind the spices (colored pepper, cumin, Himalayan salt). I heard my ingredients in small dessert bowls. Squeeze the oranges. If you don’t like pulp, you should pass the pressed juice through a fine sieve again. Lay out the roulades on a cutting board and brush each with a teaspoon of mustard. A few of the onions as well as honey-cucumber strips and the smoked bacon strips, depending on how many you like, top. Then roll it up tightly and close with a roulade skewer or toothpick, which will do the same. Heat the oil in the pan and add salt and pepper to the roulades.
- Sear the roulades in the pan and then add the onions. When the onions are slightly brown, deglaze with the squeezed orange juice. Now add the remaining spices, sprinkle with sesame seeds and a pinch of smoked salt. Put the pan down to medium level and let it simmer for approx. 90 minutes. Check again and again and stir. Finally, add a tablespoon of rapeseed honey to the sauce.
- Optionally serve with rice or Kritharaki. Good Appetite
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